TLC Cooking "Fruited Wild Rice with Toasted Nuts"

Fruited Wild Rice with Toasted Nuts

by the Editors of Publications International, Ltd.

Browse the recipe Fruited Wild Rice with Toasted Nuts

Fruited Wild Rice with Toasted Nuts

YIELD Makes 4 servings
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INGREDIENTS

2	boxes (about 6 ounces each) fast-cooking long-grain and wild rice
2	tablespoons walnut or vegetable oil, divided
1	package (2-1/2 ounces) walnut pieces or 2/3 cup slivered almonds
1	package (2-1/4 ounces) pecan pieces
2	cups chopped onions
12	dried apricots, sliced (about 1/2 cup)
1/2	cup dried cherries or dried cranberries
2	teaspoons minced fresh ginger
1/4	teaspoon red pepper flakes
1/4	cup honey
3	tablespoons soy sauce
1	tablespoon grated orange peel

PREPARATION:

Cook rice according to package directions.
Meanwhile, heat 1 tablespoon oil in large nonstick skillet or wok over medium-high heat 1 minute. Add walnuts and pecans; cook, stirring frequently, 8 minutes or until pecans are browned. Remove from skillet and set aside.
Add remaining 1 tablespoon oil and onions to skillet; cook, stirring occasionally, 10 minutes or until onions begin to brown. Add apricots, cherries, ginger, red pepper flakes and reserved nuts; cook 5 minutes.
Whisk together honey, soy sauce and orange peel in small bowl; add to onion mixture. Toss with rice.

Note

This dish can be served as a chilled rice salad. Spoon hot cooked rice evenly onto large baking sheet to cool quickly, about 8 to 10 minutes. Toss with cooled nuts, onion mixture and honey mixture.

This recipe appears in: Rice & Grains